Homemade Whole Wheat or Almond Flour (Gluten-Free) Graham Crackers

My daughters are totally hooked on graham crackers. We buy boxes of them. It’s something that seems healthy. I mean, really, what’s the worst that could be in graham crackers? If you want to bury your head in the sand (like I have done for years), I won’t judge you. Look away now, because I’m about to gross you out. I have been feeding my kids sugar AND High Fructose Corn Syrup (ick!), GMO canola oil (ew!)… 120 empty calories of processed junk in just 4 squares. Is this something I want kids eating every day for a snack? NO! Are you still with me? Good!

So what do you say? Are you ready to switch to homemade? They’re easier than cookies. They’re ridiculously addictive. They’re simple and wholesome. Let’s get baking…

This is the recipe I sort-of followed. Adding almond meal to this recipe increases the amount of protein in these crackers. Getting protein in my kids is pretty tough. Use only almond meal and this recipe can also be gluten free. Almonds (and, obviously, almond meal) are high in monounsaturated fats; you know, the fats that reduce LDL cholesterol, thus lowering heart disease risk? Almonds are also high in antioxidants, vitamin E, magnesium, and potassium. Use only wheat flour and this recipe will be high in whole grains. I ended up using a bit of both, experimenting to even out the texture. That makes mine 7 ingredients, but who’s counting? 🙂

Because coconut oil is semi-solid at room temperature, I warmed up the liquid ingredients in a saucepan on low for a couple of minutes. It helped to be able to incorporate everything.

The dough gets to be the consistency of play dough. I was told this by my oldest. She couldn’t keep her fingers out of it. I let her play in it and squish it while I was getting the parchment and pan and oven set up. Then I puttered about for a little bit so that she could keep playing. 😉 It’s the little things that are important.

Roll out the dough. Some other time I think we’ll do cookie cutters with this. I think it could work well and be more interactive and fun for the kids to both make and eat. For now, we made squares with a pizza cutter.

I sprinkled them with a little coarse sugar. It adds a tiny bit of extra fun, without tons of sugar. It could be left off and it would be fine. The original recipe called for cinnamon on top. My family isn’t really fond of cinnamon, so we left it off.

Baked… don’t you wish it was scratch and sniff? Uh oh, am I showing my child of the 80’s age here? Ahem… 80’s kid, loud and proud! 🙂

See? It’s so easy! You’ll feel so much better about slathering on some (homemade?) hazelnut spread, apple butter, organic, fair trade chocolate bar and homemade marshmallows… Okay, this is getting out of hand. I think I just drooled a little.

Or just grab an ice cold glass of almond milk and dunk away. That’s what we did. Nom.

Homemade Whole Wheat or Almond Flour (Gluten-Free) Graham Crackers

Whole Wheat or Almond Flour

2 Cups

Salt

1/2 tsp

Baking Powder

1/2 tsp

Baking Soda

1/4 tsp

Coconut Oil

5 Tbl

Milk

1/4 Cups

Honey

5 Tbl

Directions:

Mix dry ingredients. Combine and stir wet ingredients in saucepan, and heat on low until melted. Drizzle wet mixture over dry mixture while stirring. Place dough between two sheets of parchment paper and roll out to the same shape as the sheet pan (as much as possible) and 1/8 of an inch thick. Cut into desired shapes. Move dough and bottom sheet of parchment onto sheet pan. Bake at 350 degrees F for about 18 minutes (more or less, depending on your oven). Enjoy!

I’m pretty sure you can. Since the honey slightly adds liquid to the mix, if your mix is too dry I would suggest adding a little more coconut oil or even a touch more Almond milk to compensate until you have the right consistency. I look forward to hearing how it works out for you, and Thank you for inquiring and being interested in our blog. ~ C